Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt Recipe (2024)

Very good. Had to substitute spinach for arugula and am eager to try when I have arugula. Otherwise all worked well according to the recipe. I have a tip for the dill: you can freeze fresh dill. Just snip it as you would for a recipe and spread on a sheet of plastic wrap, with wide margins. Roll the plastic up like a jelly roll and close the ends with twist ties. It's easy to remove just what you need for a dish. It's almost as good as fresh and certainly better than dried.

Fantastic! I double up on the chicken, using skinless/boneless breasts, so I have leftovers to throw into pasta, salads, tacos throughout the week. I also use baby spinach in place of arugula. Throw it UNDER the chicken & potatoes after you take the pan out of the oven and it just wilts and absorbs the marinade and chicken juices. Mmm.

Have made this wonderful recipe many times. I always seem to find another little tweak for it every time I make it. One thing that's good is to mix about a tablespoon of chopped dill into the garlic yogurt sauce and add a good squeeze of lemon juice. I always use Greek yogurt because there is no reason not to that I can discern, and it's the only kind of yogurt I have at hand. I serve this yogurt/garlic/dill sauce on the side rather than spoon it over the crispy chicken skin.

Would only marinate chicken overnight, not the potatoes. They turned brown when exposed to air.
Started potatoes 10 mins before chicken and they were nice and crispy. Put the leeks on top for last 20 mins and they didn't burn like some others reported.
Dish on whole was highly praised and delicious

I have made this dish twice, with excellent results both times. However, on the second occasion I made some adjustments: I used a combination of skinless, boneless breasts and thighs. I used medium potatoes, and cut them into wedges (eighths), which made it easy to arrange the potatoes around the chicken. (The wedges also crisped and browned nicely, which was harder to achieve with potato slices.) And I added the dill and lemon juice to the garlicky yogurt. Easy, delicious, impressive--a winner!

Why not Greek yogurt, Melissa?

Sublime! I substituted a baking sheet for a sheet pan. The lack of a ridge on the sheet meant that oil dripped to the bottom of the oven, causing a grease fire which I extinguished with 2.5 to 3 cups of water (this amount may vary based on the size of your oven and the intensity of the fire). I found that the fire added a delightful smokiness to the potatoes while the water used to extinguish it created steam in the oven, resulting in deliciously moist chicken. Would recommend!

Great recipe. First time I scattered the arugula over but that created some pretty lackluster arugula the next day when I re-heated the dish. Next time I put the hot chicken and potatoes on top of room temperature arugula and we had perfectly wilted greens, and no soggy left over greens. .

Excellent. Served it for dinner guests. I used six chicken thighs and a few more potatoes, so increased proportions of marinade and sauce accordingly. Based on all the comments, I 1) divided the recipe between two sheet pans for nice browning and crisping, 2) added the leeks when there were about 15 minutes left, 3) added some dill and lemon juice to the delicious yogurt sauce (perfect accompaniment), 4) served the chicken and potatoes on top of the arugula.

I used Greek yogurt because it's what I had on hand. However, I whisked a few tablespoons of milk into the Greek yogurt to thin it out. With the addition of the milk, the yogurt now has the right consistency of what the recipe requires.

all I had in the refrig were boneless, skinless breasts, so covered the pan for the first 20 minutes ~ oh my were they moist and tasty. Everyone loved them. Next time will use thighs for an even tastier meal. We used much more yougurt, garlic and arugula, just because, and chopped the garlic ~ grating it was just too odd. An excellent meal!

I used boneless thighs and drumsticks and doubled the recipe, and used a mixture of cubed yukon golds and halved baby red potatoes. I substituted sriracha for harissa, served chicken and potatoes over a bed of arugula with lemon juice squeezed on it, and incorporated the dill into the garlic yogurt sauce. This dish was easy and amazing. My whole family declared worthy of a once a week dinner.

I had only a harissa spice blend from the excellent World Spice here in Seattle. I tossed a couple of tablespoons of that with some kosher salt over the chicken thighs in the morning and let them dry out in the fridge all day. I think the dry spices plus the drying out in the fridge made the chicken skin extra crispy. Also aggressively spacing the ingredients in the sheet pan. I used two to ensure crisping and browning. This is a perfect recipe. We all loved it.

I am allergic to cumin. This sounds so good . Can anyone suggest a substitute for the cumin?

Really delicious and easy. Was at a specialty shop that had no yogurt but they had Greek yogurt dip. I mixed 2 tablespoons of the dip with some milk and it made a nice, garlicky sauce. Will make again. Recommend!

I used plain, non-dairy yogurt (coconut milk) and bumped up all the spices by more than 50 percent (so many American recipes lack a punch of flavor!) Also used skinless, boneless chicken breasts (family members don't like bones!) Great dinner and good for leftovers.

Unbelievably good. Great combo of flavors but watch out those baby potatoes can burn your mouth like none other. So delicious

Has anyone made this with gochujang instead of harissa/sriracha? I scrolled through some of the notes but not all....

I am assuming it says no Greek yogurt because it is not watery enough to use as a sauce? If that’s the case, then just add a little water to loosen it. Greek yogurt is simply yogurt that has sat over a strainer of some kind in order to remove the excess liquid called whey, and leave the protein behind. It’s not special or different in any other way.

If harissa/cumin isn’t your thing or you’re not into meat and dairy mixtures, try Marian Morash’s recipe for roasted potatoes, onions, and peppers in the Victory Garden Cookbook. Scratch the poultry if you are vegan or vegetarian. Everyone from grad students to in-laws loved it.

I add an extra leek because that topping is sooo good, and make sure to have mint in the herb mix. Yum.

I made this recipe last night and it was a hit. The arugula over the chicken with the sauce really works. The recipe is quick and easy.

This is our go-to dish for weeknights. I pretty much never add the dill, and usually dress the arugula with a lemon-olive oil dressing and place the harissa chicken and potatoes on top while serving so as to slightly wilt the greens. Delicious!

Outstanding. the blend of tastes/textures fantastic - followed the recipe to a T except: substituted a mix of yellow and red onions for the leek, (and a heftier amount), & I used a 50%/50% mix for Sriracha & Liberia's Koto Fried Pepper Sauce.. & I was perhaps also generous with the lemon zest, love lemon.

Outstanding. the blend of tastes/textures fantastic - followed the recipe to a T except: substituted a mix of yellow and red onions for the leek, (and a heftier amount), & instead of Harissa, iI used a 50%/50% mix of Sriracha & Liberia's Koto Fried Pepper Sauce.. I was perhaps also generous with the lemon zest, love lemon.

Took a chance when I made this for the 1st time & served it to company. It was a winner! I took some of the advice from previous notes (used more chicken; added potatoes before chicken & chicken before leeks; put arugula under the roasted stuf; added dill & lemon juice to yogurt & served it separately). Next time I'll stick to the specified yogurt (non-Greek).

I eat high fat low carb macros (close to keto) so I subbed frozen cauliflower rice for potatoes. Put a package of the cauliflower on the pan when I added leeks. This not cheesy, bacon-filled keto. It’s sophisticated and YUM.

I can’t stop making this recipe. It’s restaurant good. I am not an especially talented cook but with recipes like this I fool even myself.